Creamy Cheddar Dill Potato Salad

Ingredients:

• 3 pounds Yukon Gold potatoes (peeled and cut into bite-sized pieces)

• 3/4 cup mayonnaise

• 2 tbsp yellow mustard

• 1 tbsp Dijon mustard

• 1 tbsp apple cider vinegar

• 2 hard-boiled eggs (finely chopped)

• 1 cup sharp cheddar cheese (shredded)

• 3/4 cup fresh Consalo Family Farms dill (chopped)

• 6 green onions from Consalo Family Farms (thinly sliced)

• 1 tsp salt

• 1/2 tsp pepper

• additional fresh dill and sliced green onions for garnish

Instructions:

1. Bring a large pot of salted water to a boil. Add potatoes and cook until fork-tender (10- 12 min). Drain and allow to cool slightly.

2. In a large bowl, whisk together mayonnaise, yellow mustard, Dijon mustard, ACV, salt, and pepper until smooth.

3. Stir in eggs, cheese, fresh dill, and green onions.

4. Next, add cooked potatoes and gently fold until everything is evenly coated in the creamy dressing.

5. Cover and refrigerate for at least 1 hour to allow the flavors to develop. The longer the better!

6. Before serving, garnish generously with additional fresh dill and green onions. Yummmm!